The Effect of Pineapple Addition at Different Rates to Sheep Yoghurt on Antioxidant Activity, 5-Hydroxymethylfurfural (HMF) Content, and ABT-2 Probiotic Culture Growth

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dc.contributor.authorBakırcı, İhsan
dc.contributor.authorYıldız, Neslihan
dc.contributor.authorTerzioğlu, Murat Emre
dc.date.accessioned2023-11-10T21:20:48Z
dc.date.available2023-11-10T21:20:48Z
dc.date.issued2022
dc.departmentMAÜNen_US
dc.description.abstractIn the present study, the effect of adding pineapple at different rates to sheep yoghurt produced using ABT-2 culture on antioxidant activity, total phenolic compound amount, and 5-hydroxymethylfurfural (HMF) content was investigated. In addition, the effect of pineapple addition at different rates and storage periods on physicochemical analyses (total solids, fat, protein, ash, viscosity, pH, and titratable acidity values), growth of ABT-2 probiotic cultures (Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus), and sensory evaluation in the experimental sheep yoghurt samples were examined. It was determined that the addition of pineapple to sheep yoghurt samples produced with ABT-2 probiotic culture had a very significant effect (pen_US]
dc.identifier.doi10.18185/erzifbed.1199636
dc.identifier.endpage97en_US
dc.identifier.issn1307-9085
dc.identifier.issn2149-4584
dc.identifier.issueSPECIAL ISSUE Ien_US
dc.identifier.startpage84en_US
dc.identifier.trdizinid1161347
dc.identifier.urihttps://doi.org/10.18185/erzifbed.1199636
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1161347
dc.identifier.urihttps://hdl.handle.net/20.500.12639/5702
dc.identifier.volume15en_US
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofErzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleThe Effect of Pineapple Addition at Different Rates to Sheep Yoghurt on Antioxidant Activity, 5-Hydroxymethylfurfural (HMF) Content, and ABT-2 Probiotic Culture Growthen_US
dc.typeArticle

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